- 29.58 ml ghee (vegetable or peanut oil)
- 9.85 ml cumin seeds
- 1 large onion, finely chopped
- 14.79 ml ginger-garlic paste
- 2 bay leaves
- 4.92 ml mild curry powder (or to taste, can use medium or hot )
- 2 tomatoes, seeded and chopped
- 4.92 ml ground coriander
- 1.23-2.46 ml chili powder (if using Indian chili powder, it can be extremely hot)
- 1.23 ml ground turmeric
- 0.25 ml sugar
- 2.46 ml salt
- 2.46 ml pepper
- 453.59 g lean ground beef (or lamb)
- 532.32 ml frozen peas, straight from the freezer
Directions See How It's Made
- Melt the ghee in a flameproof casserole or large skillet with a tight fitting lid. Add the cumin seeds and cook, stirring, for 30 seconds, or until they start to crackle.
- Stir in the onion, garlic and ginger paste, bay leaves and curry powder and continue to stir-fry until the fat separates.
- Stir in the tomatoes and cook for 1-2 minutes. Stir in the coriander, chili powder, turmeric, sugar, salt and pepper and stir around for 30 seconds.
- Add the beef and cook for 5 minutes or until it is no longer pink, using a wooden spoon to break up the meat. Reduce the heat and simmer, stirring occasionally, for 10 minutes.
- Add the peas and continue simmering for an additional 10-15 minutes, until the peas are thawed and hot. If there is too much liquid left in the casserole, increase the heat and let it bubble for a few minutes until it reduces. Serve with rice, if desired.